Coconut Curry Lentils

 Creamy Coconut Curry Lentils with Spinach

2 T olive oil

2 cloves garlic

1 t. fresh ginger

1 small onion

1 T. curry powder

1 cup brown lentils

2 cups veg broth

1 can coconut cream (or coconut milk)

3 cups fresh baby spinach

cilantro 

1. Mince garlic, grate ginger, dice onion. In a soup pot, saute olive oil, garlic and ginger for a minute.

2. Add onion and continue saute until the onion is soft and translucent. Add curry powder and saute another minute.

3. Add dry lentils and broth. Stir to dissolve any brown from the bottom of the pot. Cover and heat at med-high to bring to boil. Once boiling, turn heat down to low, let simmer for 20 minutes.

4. Add the coconut cream and stir over heat to combine. Let it simmer uncovered over medium heat for 10 minutes, stirring often, to thicken.

5. Turn off heat and add spinach, stirring gently. 

6. Serve over rice with cilantro garnish.